1kg whole cauliflower
2 tsp coriander seeds 2 tsp cumin seeds
1 peeled garlic clove, halved
1 tsp sea salt flakes
¼ cup extra virgin olive oil
1 cup water
⅓ cup grated parmesan
1 tbsp chopped parsley, to serve
2 tbsp extra virgin olive oil
2 tbsp white wine vinegar
1 tsp caster sugar
Salt and cracked black pepper, for seasoning
Preheat oven to 200°C. Cut stalk, and most of coarse outer leaves, from cauliflower. Cut shallow cross in base of stalk with tip of knife.
Crush coriander seeds, cumin seeds, garlic and salt in a mortar and pestle. Add oil and stir to combine. Place cauliflower in a small roasting dish. Drizzle and rub oil mixture all over cauliflower.
Add water to roasting dish. Cover dish completely with foil and roast for 1 hour. Uncover and roast for a further 25 minutes or until browned and stalk is tender when pierced with a small knife.
Sprinkle parmesan over the top of the cauliflower and return to oven for 10 minutes or until melted.
Meanwhile, to make dressing, whisk all ingredients in a small jug.
Remove cauliflower from oven and transfer to serving dish. Pour dressing over and sprinkle with parsley to serve.
Tip: Cauliflower can be roasted up to 4 hours ahead and reheated in oven. Drizzle over dressing just before serving.